Conjugated linoleic acid production in fermented foods
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Publisher
Elsevier
Reference201 articles.
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1. Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties;International Journal of Dairy Technology;2024-04-05
2. Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs;Foods;2021-09-03
3. How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review;Food Science and Technology;2021-06-11
4. Microbial Fermentation in Food Preservation;Microbial Control and Food Preservation;2017
5. Biotechnological Production of Conjugated Fatty Acids With Biological Properties;Food Bioconversion;2017
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